Rava Idli / Semolina / Sooji Idli
Tiffin

Rava Idli / Semolina / Sooji Idli

Rava Idli / Semolina / Sooji Idli is a steamed cake made with semolina, curd, some veg and spices. It is one of my favourite tiffin items. Including me I have seen many people who hate to eat idli.  But Rava Idli is an exception. It is very tasty, spongy  and most of the people likes it. It pairs well with some spicy tomato chutney or sagu. Usullay we make idlis by soaking rice and urad dal, grind it, ferment and then make idlis. But Rava Idli / Semolina / Sooji Idli is an instant idli and you need very less time to make the batter. Here I have used eno as a leavening agent. But we can also use baking soda. The leavening agent will react with the curd and make the idlis soft and spongy. It goes well with tomato chutney.

When I was kid my mom makes this idlis at home. Here I have mae the Mtr style style rava idlis. The main difference from what my mom makes is the cashews that we place on the mould, adding grated carrot. This recipe of mine got featured in popular Tamil Magazine in 2018.

Main pic

Other recipes I contributed for A to Z recipe challenge are as follows.

Rose Apple rice / Chambakka Sadham

Quinoa Red rice dosa

Almond Pistachio halwa

Oats Biscuit

Neem flower powder

Mango Frooti

Lady’sfinger Masala

Jackfruit / Chakka Puzhukku

Ivygourd Sabzi

Horsegram rasam

Garlic Paruppu Podi

Baked Fingermillet crisp

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Rava Idli / Semolina / Sooji Idli

Niranjana Sankaranarayanan
Rava Idli / Semolina / Sooji Idli is a steamed cake made with semolina, curd, some veg and spices. It is one of my favourite tiffin items. Including me I have seen many people who hate to eat idli.  But Rava Idli is an exception. It is very tasty, spongy  and most of the people likes it. It pairs well with some spicy tomato chutney or sagu. Usullay we make idlis by soaking rice and urad dal, grind it, ferment and then make idlis. But Rava Idli / Semolina / Sooji Idli is an instant idli and you need very less time to make the batter. Here I have used eno as a leavening agent. But we can also use baking soda. The leavening agent will react with the curd and make the idlis soft and spongy. It goes well with tomato chutney.
When I was kid my mom makes this idlis at home. Here I have mae the Mtr style style rava idlis. The main difference from what my mom makes is the cashews that we place on the mould, adding grated carrot. This recipe of mine got featured in popular Tamil Magazine in 2018. 
Other recipes I contributed for A to Z recipe challenge are as follows.
Rose Apple Rice / Chambakka Sadham
Quinoa Red rice dosa
Almond Pistachio halwa
Oats Biscuit
Neem flower powder
Mango Frooti
Lady’sfinger Masala
Jackfruit / Chakka Puzhukku
Ivygourd Sabzi
Horsegram rasam
Garlic Paruppu Podi
Baked Fingermillet crisp
Prep Time 15 minutes
Cook Time 20 minutes
Soaking time 15 minutes
Total Time 50 minutes
Course Breakfast, tiffin
Cuisine Karnataka, South Indian
Servings 2

Equipment

  • Pressure cooker or steamer
  • Idli plate

Ingredients
  

  • 1 cup Ravai
  • 3/4 cup Thick curd
  • 1 no Carrot grated
  • few Finely chopped Coriander leaves
  • 3 to 4 Finely chopped green chillies
  • few Curry leaves
  • few Coriander leaves
  • few Cashews
  • A pinch Hing
  • 1 tsp Eno or Baking soda - 1/4 tsp
  • As req Salt – As required
  • As req Water – As required

For Seasoning

  • 2 tsp Ghee
  • 1 tsp Mustard seeds
  • 1/2 tsp Channa dal

Instructions
 

  • In a pan add ghee and splutter mustard seeds. When the mustard seeds starts to crack, add channa dal and fry till they turn golden brown colour.
  • Then add curry leaves, green chillies and fry for 2 seconds.
  • Now add grated carrot, saute for two minutes. Along with it add salt, turmeric powder, asafoetida and mix well.
  • Now add semolina, keep it in low medium flame and roast slightly. Roasting semolina is totally optional
  • Add these mixture and it into the mixing bowl.
  • Into this add curd and mix well.
  • Adjust the consistency of the batter by adding water. The batter should be like idli batter. Keep it aside covered for 10 minutes.
  • Finally add Eno or baking soda, mix it with the batter. After adding eno we have to make idlis immediately.
  • Grease the idli plates and pour the batter into idli mould. Steam cook for 20 minutes.
  • The rava idli is ready to serve. It goes best with kaara chutney or Tomato pickle or Tomato garlic chutney.

Notes

I have used 3/4 th cup of curd. But it is enough to add 1/2 cup of curd and more of water to adjust the consistency.
Keyword instant idli, Rava idli, Semolina Idli, Sooji Idli

INSTRUCTIONS

  • In a pan add ghee and splutter mustard seeds. When the mustard seeds starts to crack, add channa dal and fry till they turn golden brown colour.
  • Then add curry leaves, green chillies and fry for 2 seconds.
  • Now add grated carrot, saute for two minutes. Along with it add salt, turmeric powder, asafoetida and mix well.
  • Now add semolina, keep it in low medium flame and roast slightly. Roasting semolina is totally optional
  • Add these mixture and it into the mixing bowl.
  • Into this add curd and mix well.
  • Adjust the consistency of the batter by adding water. The batter should be like idli batter. Keep it aside covered for 10 minutes.
  • Finally add Eno or baking soda, mix it with the batter. After adding eno we have to make idlis immediately.
  • Grease the idli plates and pour the batter into idli mould. Steam cook for 20 minutes.
  • The rava idli is ready to serve. It goes best with kaara chutney or Tomato pickle or Tomato garlic chutney.

Rava Idli / Semolina / Sooji Idli

This recipe is a part of A to Z challenge, wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every month. This month alphabet is ‘S’, so my contribution for this month is Semolina Idli.

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18 Comments

  1. Rva idly is a comfort, but never tried with carrots. That must be the lovely colour of yours. I will surely add this to my must try list.

  2. Semolina idli looks so soft and fluffy. I too make exactly in the same way. Love those cashews and color of the rava idli. Quick and simple recipe

  3. I am yet to make rava idli and would love to try it, since I have a home of idli lovers… Most of the recipes show the addition of Eno, but you have given the substitute! I must try this very soon, would be such a simple yet delicious breakfast with some sambar and chutney…

  4. These Idlis are a welcome change from regular Idlis and we love it at home. I make this on days when I am very tired to cook and simply need something that doesn’t require a lot of effort. Looks delicious!

  5. simple, soft, fluffy idlis like these add so much happiness to our breakfast table.. I too add carrots (or even methi greens in season) to my Rava idlis.

  6. Rava idli looks so fluffy and soft. Best time saving alternative to regular idlis. Addition of carrot is an added advantage specifically for picky kids. Thanks for the recipe.

  7. I love rava idlis, can often make it at home for my quick snack option .It’s healthy, steamed and full of nutrition. I usually used sour curd with baking soda, never used eno powder to my idli batter. Will try this, beautifully explained recipe.

  8. I love rava idlis for the fact we can have it anytime especially if unannounced guests arrive on weekends for brunch.or we have idli cravings early morning when there is no batter. kids too love to have it with some coconut chutney.. sneaking in carrots here gives it a beautiful color and enhances the nutritional value.

  9. Rava idli is my childhood love. I have tried every possible varieties. Yours looks so good. Generally i prepared using curd and baking soda. Nxt tm i surely try using eno.

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